Rock and Marcelle tried this recipe from "The First Ever Un-edited and Un-tested Hatch Chile Pepper Recipe Book" published by Central Market. The marinade is also great for barbecued baby back ribs.

Makes 2 servings

2 hot fire-roasted Hatch chiles (peeled and seeded)

2 garlic cloves

¼ cup cilantro leaves

1 teaspoon allspice

1 teaspoon cumin

Juice of 2 lemons (3 to 4 tablespoons)

1 tablespoon honey

¼ cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

2 (10-to 12-ounce) rib-eyes

Combine all of the ingredients (except the steaks) in a food processor or electric blender and puree to a paste. Rub the steaks with the marinade and refrigerator overnight (or for about 8 hours).

Bring the steaks to room temperature. Over medium-high heat, grill the steaks until medium-rare, 5 to 6 minutes per side.

Allow the steaks to rest (off the grill) for 5 to 10 minutes. Top the steaks with a fire-roasted Hatch chile salsa and serve with Hatch chile mashed potatoes.

There was no recipe for the salsa or the mashed potatoes, but I winged it, making both to my taste. To my mashed potatoes I added some roasted, chopped Hatch peppers along with a few dashes of hot sauce and a sprinkle or two of cumin.

My pico de gallo salsa

Makes about 2½ cups

2 tablespoons finely chopped green onions, both white and green parts

2 to 3 medium-size ripe tomatoes, finely chopped

2 roasted (canned) Hatch chiles, finely chopped

1 teaspoon chopped pickled jalapenos

2 tablespoons finely chopped fresh cilantro

1 teaspoon salt, or more to taste

¼ teaspoon freshly ground black pepper

¼ teaspoon hot sauce

3 tablespoons fresh lime juice

Combine all of the ingredients in a mixing bowl and toss to mix. Cover and refrigerate for at least one hour before serving.